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1
Preheat oven to 350 degrees.
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2
Butter and flour a 6 c. fluted tube pan.
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3
(There will be extra cake batter, that can be used to make about 2 dozen madeleines, if desired.)
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4
Combine almond paste and sugar till thoroughly combined and grainy.
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5
Add in Large eggs, one at a time, and beat till light, pale and fluffy.
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6
Sift together sifted flour and baking pwdr.
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7
Fold into almond-egg mix.
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8
Fold grnd almonds into the combined mix.
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9
And finally, mix in the cooled melted butter.
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10
Pour mix into floured pan to about an inch from the top.
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11
Sprinkle top with washed and dry blueberries.
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12
(They will sink to the bottom during cooking and after turned out of pan will form the crown of the cake).
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13
Bake for approximately 35 min or possibly till a cake tester inserted into the cake comes out clean.
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14
Let cold for 15 min before turning out of pan.
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15
Combine cream and lavender and let steep in chill for 1 to 2 hrs.
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16
Pour the cream mix through a fine strainer to remove lavender.
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17
Throw away lavender.
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18
Whip cream with sugar till soft peaks form.
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19
Chill till ready to use.
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20
Serve cake with skinned and sliced peaches which have been tossed with a little sugar, if desired, and with a generous dollop of lavender sweet cream.
